Impact of calcium phosphate complex on dental caries

ABSTRACT

The present invention relates to chewing gum and confectionery compositions and methods for reducing dental caries in mammals. In particular, the compositions may include a gum base or carrier, sweetening agents and casein phosphopeptide-calcium phosphate (CPP-ACP). The compositions may be employed to slow the progression and enhance the regression of carious lesions in mammals, particularly in humans.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No.60/789,525, filed Apr. 5, 2006, the contents of which are incorporatedherein by reference.

FIELD

The present invention relates to methods for reducing dental caries inmammals, particularly by slowing the progression and enhancing theregression of carious lesions. The methods employ chewing gum orconfectionery compositions for delivery of casein phosphopeptide-calciumphosphate into the oral cavity of a mammal. The present invention alsorelates to chewing gum and confectionery compositions that reduce andprevent dental caries in mammals.

BACKGROUND

The formation of dental caries in teeth has been well studied. Althoughthe use of fluorides has decreased the prevalence of dental caries, thedisease continues to remain a public health problem. Caries areunderstood to result from the accumulation of plaque on the teeth andthe production of organic acids (plaque acids) when plaquemicroorganisms ferment sugars and starches in food. Before being washedaway by saliva, the acids accumulate in the plaque long enough to lowerthe pH and to cause some of the enamel, a calcium-phosphorous mineralknown as hydroxyapatite, to dissolve, that is, demineralize, which canlead to dental caries (tooth decay), and sensitivity.

Further, many chewing gum and confectionery products, particularlyfruit-flavored products, contain acids, for example, as part of theflavor or taste system. Many consumers, especially children, enjoyfruit-flavored chewing gum and confectionery products. The acids,however, can cause demineralization of the tooth surface, which may leadto dental caries.

Efforts have been made over the years to address the problem ofdissolution or demineralization of tooth enamel and the resultantformation of dental caries. Casein phosphopeptide-calcium phosphatecomplexes are known to have anticariogenic teeth strengthening effectswhen used as dentrifrices. The complexes, also known as CPP-ACPcomplexes or calcium casein peptone-calcium phosphate, are calciumphosphate stabilized by casein phosphopeptides. CPP-ACP counteractsdemineralization by enhancing remineralization while buffering plaqueacid. It acts by localizing calcium and phosphate ions in dental plaqueat the tooth surface. This increased level of calcium and phosphate indental plaque helps buffer plaque acid and maintain a state ofsupersaturation of calcium and phosphate in solution, i.e., in thesaliva.

U.S. Pat. Nos. 5,130,123 and 5,227,154 teach casein phosphopeptides inprevention of dental caries. WO 98/40406 teaches phosphopeptide-calciumphosphate complexes to provide anti-caries efficacy. U.S. Pat. Nos.6,846,500 and 6,733,818 disclose chewing gum and confectionery productscontaining a combination of casein phosphopeptide-amorphous calciumphosphate with sodium bicarbonate.

Dental caries, however, continues to be a problem in many communities.The high cost to individuals and the community in treating dental carieshas necessitated the development of new caries-preventive products.

There is a need, therefore, for new methods of reducing dental caries.As many consumers enjoy chewing gum and confectionery products, there isa need for reducing dental caries employing such products, particularlysugarless products. Chewing gum and confectionery products that slow theprogression of carious lesions, as well as enhance the regressionthereof are needed. Further, there is a need for acid-containing chewinggum and confectionery compositions that can impart both remineralizationand acid resistance to the tooth surfaces of mammals.

SUMMARY

In some embodiments there is a chewing gum composition including a gumbase, at least one sweetening agent and casein phosphopeptide-calciumphosphate present in amounts of at least about 3% by weight of thecomposition, wherein the composition is free of sodium bicarbonate.

In some embodiments there is a chewing gum composition including a gumbase, at least one sweetening agent and casein phosphopeptide-calciumphosphate present in amounts of at least about 3% by weight of thecomposition, wherein the composition is free of mineral filler.

Some embodiments provide a chewing gum composition including a gum base,at least one sweetening agent and an anticaries agent consistingessentially of casein phosphopeptide-calcium phosphate present inamounts of at least about 3% by weight of the composition.

Some embodiments provide a chewing gum composition consistingessentially of a gum base, at least one sweetening agent, caseinphosphopeptide-calcium phosphate present in amounts of at least about 3%by weight of the composition, at least one flavor, at least one coloringagent and at least one surfactant.

Some embodiments provide a confectionery composition including aconfectionery carrier, at least one sweetening agent and caseinphosphopeptide-calcium phosphate present in amounts of at least about 3%by weight of the composition, wherein the composition is free of sodiumbicarbonate.

In some embodiments there is a confectionery composition including aconfectionery carrier, at least one sweetening agent and caseinphosphopeptide-calcium phosphate present in amounts of at least about 3%by weight of the composition, wherein the composition is free of mineralfiller.

In some embodiments there is a confectionery composition including aconfectionery carrier, at least one sweetening agent and an anticariesagent consisting essentially of casein phosphopeptide-calcium phosphatepresent in amounts of at least about 3% by weight of the composition.

Some embodiments provide a confectionery composition consistingessentially of a confectionery carrier, at least one sweetening agent,casein phosphopeptide-calcium phosphate present in amounts of at leastabout 3% by weight of the composition, at least one flavor and at leastone coloring agent.

In some embodiments there is a method for reducing dental caries in amammal, which includes: (a) applying a chewing gum product into the oralcavity of the mammal, wherein the chewing gum product contains a gumbase present in amounts of about 5% to about 95% by weight of theproduct, at least one sweetening agent present in amounts of about0.001% to about 95% by weight of the product and caseinphosphopeptide-calcium phosphate present in amounts of about 0.5% toabout 5% by weight of the product; and (b) chewing the chewing gumproduct for a time sufficient to reduce caries formation.

Some embodiments provide a method for slowing the progression andenhancing the regression of carious lesions in a mammal, which includes:(a) applying a chewing gum product into the oral cavity of the mammal,wherein the chewing gum product contains a gum base present in amountsof about 5% to about 95% by weight of the product, at least onesweetening agent present in amounts of about 0.001% to about 95% byweight of the product and casein phosphopeptide-calcium phosphatepresent in amounts of about 0.5% to about 5% by weight of the product;and (b) chewing the chewing gum product for a time sufficient to slowthe progression and enhance the regression of carious lesions by about16.9% more than chewing a sugarless chewing gum product which is free ofcasein phosphopeptide-calcium phosphate.

Some embodiments provide a method for reducing dental caries in amammal, which includes: (a) applying a confectionery product into theoral cavity of the mammal, wherein the confectionery product includes aconfectionery carrier present in amounts of about 5% to about 99% byweight of the product, at least one sweetening agent present in amountsof about 0.001% to about 95% by weight of the product and caseinphosphopeptide-calcium phosphate present in amounts of about 0.5% toabout 5% by weight of the product; and (b) retaining the confectioneryproduct in the oral cavity for a time sufficient to reduce cariesformation.

In some embodiments there is a method for slowing the progression andenhancing the regression of carious lesions in a mammal, which includes:(a) applying a confectionery product into the oral cavity of the mammal,wherein the confectionery product contains a confectionery carrierpresent in amounts of about 5% to about 99% by weight of the product, atleast one sweetening agent present in amounts of about 0.001% to about95% by weight of the product and casein phosphopeptide-calcium phosphatepresent in amounts of about 0.5% to about 5% by weight of the product;and (b) retaining the confectionery product in the oral cavity for atime sufficient to slow the progression and enhance the regression ofcarious lesions by about 16.9% more than chewing a sugarlessconfectionery product which is free of casein phosphopeptide-calciumphosphate.

In some embodiments there is a method for preventing dental caries in amammal, which includes: (a) applying a chewing gum product into the oralcavity of the mammal, wherein the chewing gum product includes a gumbase present in amounts of about 5% to about 95% by weight of theproduct, at least one sweetening agent present in amounts of about0.001% to about 95% by weight of the product and caseinphosphopeptide-calcium phosphate present in amounts of about 0.5% toabout 5% by weight of the product; and (b) chewing the chewing gumproduct for a time sufficient to reduce caries formation.

In some embodiments there is a method for preventing dental caries in amammal, which includes: (a) applying a confectionery product into theoral cavity of the mammal, wherein the confectionery product contains aconfectionery carrier present in amounts of about 5% to about 99% byweight of the product, at least one sweetening agent present in amountsof about 0.001% to about 95% by weight of the product and caseinphosphopeptide-calcium phosphate present in amounts of about 0.5% toabout 5% by weight of the product; and (b) retaining the confectioneryproduct in the oral cavity for a time sufficient to reduce cariesformation.

Some embodiments provide a kit for reducing dental caries in a mammalincluding: (a) a chewing gum product containing a gum base, caseinphosphopeptide-calcium phosphate and at least one sweetening agent; (b)a set of instructions for using the chewing gum product; and (c) apackage for housing the chewing gum product and the set of instructions.

Some embodiments provide a kit for reducing dental caries in a mammalincluding: (a) a confectionery product including a confectionerycarrier, casein phosphopeptide-calcium phosphate and at least onesweetening agent; (b) a set of instructions for using the confectioneryproduct; and (c) a package for housing the confectionery product and theset of instructions.

In some embodiments there is a kit for preventing dental caries in amammal including: (a) a chewing gum product containing a gum base,casein phosphopeptide-calcium phosphate and at least one sweeteningagent; (b) a set of instructions for using the chewing gum product; and(c) a package for housing the chewing gum product and the set ofinstructions.

Some embodiments provide a kit for preventing dental caries in a mammal,which includes: (a) a confectionery product including a confectionerycarrier, casein phosphopeptide-calcium phosphate and at least onesweetening agent; (b) a set of instructions for using the confectioneryproduct; and (c) a package for housing the confectionery product and theset of instructions.

Some embodiments provide a kit for slowing the progression and enhancingthe regression of carious lesions in a mammal including: (a) a chewinggum product including a gum base, casein phosphopeptide-calciumphosphate and at least one sweetening agent; (b) a set of instructionsfor using the chewing gum product; and (c) a package for housing thechewing gum product and the set of instructions.

In some embodiments there is a kit for slowing the progression andenhancing the regression of carious lesions in a mammal, which includes:(a) a confectionery product including a confectionery carrier, caseinphosphopeptide-calcium phosphate and at least one sweetening agent; (b)a set of instructions for using the confectionery product; and (c) apackage for housing the confectionery product and the set ofinstructions.

DETAILED DESCRIPTION

Embodiments described herein provide chewing gum and confectioneryproducts containing casein phosphopeptide-calcium phosphate (CPP-ACP),which is an anticaries agent, and methods of employing such compositionsto improve the dental health of mammals.

Some embodiments described herein provide chewing gum or confectionerycompositions, particularly sugarless compositions, for reducing dentalcaries in a mammal. The chewing gum or confectionery composition mayinclude a gum base or confectionery carrier, respectively, at least onesweetening agent and CPP-ACP. High levels of CPP-ACP may be used in thecompositions to reduce dental caries. CPP-ACP can also be used withother oral care actives as part of a multi-functional oral care product.These other oral care actives can include, but are not limited towhitening actives, antimicrobial actives, breath freshening actives,de-sensitizing actives, and other remineralizing actives. Methods ofreducing dental caries also are described herein employing the chewinggum or confectionery compositions. Such methods may slow the progressionand enhance the regression of carious lesions to a substantially greaterextent than similar products that are free of CPP-ACP.

Some other embodiments described herein provide acid-containing chewinggum or confectionery compositions, particularly sugarless compositions,for remineralizing and/or imparting acid resistance to the tooth surfaceof a mammal. The chewing gum or confectionery composition may include agum base or confectionery carrier, respectively, at least one sweeteningagent, CPP-ACP and a food-grade acid. Methods of remineralizing and/orimparting acid resistance to the tooth surface of a mammal also aredescribed herein employing the chewing gum and confectionerycompositions.

As used herein the transitional term “comprising,” (also “comprises,”etc.) which is synonymous with “including,” “containing,” or“characterized by,” is inclusive or open-ended and does not excludeadditional, unrecited elements or method steps, regardless of its use inthe preamble or the body of a claim.

As used herein, the terms “bubble gum” and “chewing gum” are usedinterchangeably and are both meant to include any gum compositions.

The term “food-grade acid,” as used herein, encompasses any acid that isacceptable for use in edible compositions.

As used herein, the term “center-fill” refers to the innermost region ofa center-fill gum or confectionery product. The term “center-fill” doesnot imply symmetry of a gum or confectionery product, only that the“center-fill” is within another region of the product. In someembodiments, more than one center-fill may be present.

As used herein, the term “gum region” or “confectionery region” refersto a region of a center-fill gum or confectionery product, respectively,that may be adjacent to or at least partially surrounding thecenter-fill, or innermost, region. In some embodiments, the gum regionor confectionery region is an intermediate region.

As used herein, the terms “coating” or “coating region” are used torefer to the outermost region of a center-fill gum or confectioneryproduct.

As used herein, the terms “surround,” “surrounding,” and the like arenot limited to encircling. These terms may refer to enclosing orconfining on all sides, encircling or enveloping, and are not limited tosymmetrical or identical thicknesses for a region in a center-fill gumor confectionery product.

Compositions and Methods for Reducing Dental Caries

As mentioned above, embodiments described herein provide compositionsand methods for reducing dental caries. The compositions may be chewinggum or confectionery compositions, which may include CPP-ACP, ananticaries agent. Such compositions may lead to significantly greaterreductions in dental caries compared to similar compositions that arefree of CPP-ACP.

The chewing gum compositions may include a gum base, at least onesweetening agent and CPP-ACP. Chewing gum compositions may be providedin a variety of different forms, such as, for example, slab, pellet,sticks, center-fill gums, deposited gums and compressed gums. Theconfectionery compositions may include a confectionery carrier, at leastone sweetening agent and CPP-ACP. Confectionery compositions may beprovided in a variety of different forms, such as, for example, hardcandy, soft candy, cotton candy, pressed tablets, lozenges, nougats,caramels, frappes and taffies. The chewing gum and confectionerycompositions also may include at least one flavor and a variety ofoptional additives.

As mentioned above, chewing gum compositions may include a gum base. Thegum base may include any component known in the chewing gum art. Suchcomponents may be water soluble, water-insoluble or a combinationthereof. For example, the gum base may include elastomers, bulkingagents, waxes, elastomer solvents, emulsifiers, plasticizers, fillersand mixtures thereof.

The elastomers (rubbers) employed in the gum base will vary greatlydepending upon various factors such as the type of gum base desired, theconsistency of gum composition desired and the other components used inthe composition to make the final chewing gum product. The elastomer maybe any water-insoluble polymer known in the art, and includes those gumpolymers utilized for chewing gums and bubble gums. Illustrativeexamples of suitable polymers in gum bases include both natural andsynthetic elastomers. For example, those polymers which are suitable ingum base compositions include, without limitation, natural substances(of vegetable origin) such as chicle, natural rubber, crown gum,nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata,guttapercha, lechi capsi, sorva, gutta kay, and the like, and mixturesthereof. Examples of synthetic elastomers include, without limitation,styrene-butadiene copolymers (SBR), polyisobutylene,isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and thelike, and mixtures thereof.

The amount of elastomer employed in the gum base may vary depending uponvarious factors such as the type of gum base used, the consistency ofthe gum composition desired and the other components used in thecomposition to make the final chewing gum product. In general, theelastomer will be present in the gum base in an amount from about 10% toabout 60% by weight, desirably from about 35% to about 40% by weight.

In some embodiments, the gum base may include wax. It softens thepolymeric elastomer mixture and improves the elasticity of the gum base.When present, the waxes employed will have a melting point below about60° C., and preferably between about 45° C. and about 55° C. The lowmelting wax may be a paraffin wax. The wax may be present in the gumbase in an amount from about 6% to about 10%, and preferably from about7% to about 9.5%, by weight of the gum base.

In addition to the low melting point waxes, waxes having a highermelting point may be used in the gum base in amounts up to about 5%, byweight of the gum base. Such high melting waxes include beeswax,vegetable wax, candelilla wax, camuba wax, most petroleum waxes, and thelike, and mixtures thereof.

In addition to the components set out above, the gum base may include avariety of other ingredients, such as components selected from elastomersolvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

The gum base may contain elastomer solvents to aid in softening theelastomer component. Such elastomer solvents may include those elastomersolvents known in the art, for example, terpinene resins such aspolymers of alpha-pinene or beta-pinene, methyl, glycerol andpentaerythritol esters of rosins and modified rosins and gums such ashydrogenated, dimerized and polymerized rosins, and mixtures thereof.Examples of elastomer solvents suitable for use herein may include thepentaerythritol ester of partially hydrogenated wood and gum rosin, thepentaerythritol ester of wood and gum rosin, the glycerol ester of woodrosin, the glycerol ester of partially dimerized wood and gum rosin, theglycerol ester of polymerized wood and gum rosin, the glycerol ester oftall oil rosin, the glycerol ester of wood and gum rosin and thepartially hydrogenated wood and gum rosin and the partially hydrogenatedmethyl ester of wood and rosin, and the like, and mixtures thereof. Theelastomer solvent may be employed in the gum base in amounts from about2% to about 15%, and preferably from about 7% to about 11%, by weight ofthe gum base.

The gum base may also include emulsifiers which aid in dispersing theimmiscible components into a single stable system. The emulsifiersuseful in this invention include glyceryl monostearate, lecithin, fattyacid monoglycerides, diglycerides, propylene glycol monostearate, andthe like, and mixtures thereof. The emulsifier may be employed inamounts from about 2% to about 15%, and more specifically, from about 7%to about 11%, by weight of the gum base.

The gum base may also include plasticizers or softeners to provide avariety of desirable textures and consistency properties. Because of thelow molecular weight of these ingredients, the plasticizers andsofteners are able to penetrate the fundamental structure of the gumbase making it plastic and less viscous. Useful plasticizers andsofteners include lanolin, palmitic acid, oleic acid, stearic acid,sodium stearate, potassium stearate, glyceryl triacetate, glyceryllecithin, glyceryl monostearate, propylene glycol monostearate,acetylated monoglyceride, glycerine, and the like, and mixtures thereof.Waxes, for example, natural and synthetic waxes, hydrogenated vegetableoils, petroleum waxes such as polyurethane waxes, polyethylene waxes,paraffin waxes, microcrystalline waxes, fatty waxes, sorbitanmonostearate, tallow, propylene glycol, mixtures thereof, and the like,may also be incorporated into the gum base. The plasticizers andsofteners are generally employed in the gum base in amounts up to about20% by weight of the gum base, and more specifically in amounts fromabout 9% to about 17%, by weight of the gum base.

Plasticizers also include hydrogenated vegetable oils, such as soybeanoil and cottonseed oils, which may be employed alone or in combination.These plasticizers provide the gum base with good texture and soft chewcharacteristics. These plasticizers and softeners are generally employedin amounts from about 5% to about 14%, and more specifically in amountsfrom about 5% to about 13.5%, by weight of the gum base.

Anhydrous glycerin may also be employed as a softening agent, such asthe commercially available United States Pharmacopeia (USP) grade.Glycerin is a syrupy liquid with a sweet warm taste and has a sweetnessof about 60% of that of cane sugar. Because glycerin is hygroscopic, theanhydrous glycerin may be maintained under anhydrous conditionsthroughout the preparation of the chewing gum composition.

In some embodiments, the gum base may also include effective amounts ofbulking agents such as mineral adjuvants which may serve as fillers andtextural agents. Useful mineral adjuvants include calcium carbonate,magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate,talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate and thelike, and mixtures thereof. These fillers or adjuvants may be used inthe gum base compositions in various amounts. Preferably the amount offiller, when used, will be present in an amount from about 15% to about40%, and desirably from about 20% to about 30%, by weight of the gumbase.

A variety of traditional ingredients may be optionally included in thegum base in effective amounts such as flavor agents and coloring agents,antioxidants, preservatives, and the like. For example, titanium dioxideand other dyes suitable for food, drug and cosmetic applications, knownas F. D. & C. dyes, may be utilized. An anti-oxidant such as butylatedhydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate,vitamin E and mixtures thereof, may also be included. Other conventionalchewing gum additives known to one having ordinary skill in the chewinggum art may also be used in the gum base.

In general, the gum base is present in amounts of about 5% to about 95%by weight of the chewing gum composition. More specifically, the gumbase may be present in amounts of about 20% to about 60% by weight ofthe chewing gum composition.

Chewing gum products may be prepared using standard techniques andequipment known to those skilled in the art. The apparatus useful inaccordance with the embodiments described herein includes mixing andheating apparatus well known in the chewing gum manufacturing arts, andtherefore the selection of the specific apparatus will be apparent tothe artisan. For general chewing gum preparation processes see U.S. Pat.No. 4,271,197 to Hopkins et al, U.S. Pat. No. 4,352,822 to Cherukuri etal and U.S. Pat. No. 4,497,832 to Cherukuri et al, each of which isincorporated herein by reference in its entirety.

In compressed gum formats, the gum base may be in a particulate form,such as, but not limited to, a powdered or granular gum base, as opposedto molten or thermoplastic gum base. The particulate gum base may beessentially free of water and can readily be formed into any desiredshape, such as by compression.

The particulate gum base may be formed using standard grindingtechniques known in the art. The starting material may be anyconventional gum base, such as those used to produce molten gum bases.The particulate gum base may be formed, for example, by shredding,grinding or crushing the gum base or other processes, as described inU.S. Pat. Nos. 3,262,784, 4,405,647, 4,753,805 and 6,290,985 and U.S.Publication No. 2003/00276871, all of which are incorporated herein byreference in their entirety.

Desirably, the particulate gum base is ground or the like into aparticulate form that is similar in particle size to the tabletingpowder. By using components of like particle size, a homogenous mix ofgum base and tableting powder may be achieved, which may provide a gumtablet of similar homogenous make-up. The gum base and tableting powdermay have a particle size of about 4 to about 100 mesh, desirably about 8to about 25 mesh, and more desirably about 12 to about 20 mesh.

The particulate gum base may be present in amounts of about 10% to about80% by weight of the chewing gum composition, or tablet, desirably about20% to about 50% by weight, and more desirably about 30% to about 40% byweight.

The particulate gum base may be combined with a tableting powder to formthe pressed gum tablet. The tableting powder can be in a dry,finely-divided form. Desirable particle size is provided above. Thetableting powder may be a sucrose-based, dextrose-based or polyol-basedpowder, or combinations thereof. For example, the polyol-based powdermay be a sorbitol or mannitol powder. The tableting powder may includeother optional ingredients, such as flavor agents, color agents, sugarand/or sugarless sweeteners, and the like and combinations thereof.

In some embodiments, it may be desirable to combine a food-gradelubricant with the particulate gum base and tableting powder. Food-gradelubricants may assist in processing the gum composition into pressedtablets. More specifically, lubricants are used to prevent excess wearon dies and punches in tableting manufacture. Lubricants may be usefulimmediately after compression of the tablet within the die to reducefriction between the tablet and inner die wall.

The food-grade lubricant may be added separately or it may be includedwith the tableting powder, as in some commercially available tabletingpowders. Examples of suitable food-grade lubricants include: metallicstearates; fatty acids; hydrogenated vegetable oil; partiallyhydrogenated vegetable oils; animal fats; polyethylene glycols;polyoxyethylene monostearate; talc; silicon dioxide; and combinationsthereof. Food-grade lubricants may be present in amounts of about 0-6%by weight of the gum composition.

Alternatively, in some embodiments, a compressible chewing gumcomposition can be formed by preparing a chewing gum composition andthen grinding the mixture. The chewing gum composition can be preparedby mixing together molten gum base, bulk sweeteners, softeners,plasticizers, other sweeteners, colors, and the like by any known mixingtechnique such as dough mixing. As with preparation of the particulategum base, the chewing gum mixture can be formed into a particulatechewing gum composition using standard grinding techniques known in theart. The particulate chewing gum may be formed, for example, byshredding, grinding or crushing the chewing gum or other processes, asdescribed in U.S. Pat. Nos. 3,262,784, 4,405,647, 4,753,805 and6,290,985 and U.S. Publication No. 2003/00276871, all of which areincorporated herein by reference in their entirety.

As described above, the compressible chewing gum composition can be inthe form of a pressed gum tablet. In some embodiments, the particulategum base and modified release ingredients are pressed into a tabletform. Upon chewing, the pressed gum tablet consolidates into a softchewy substance.

In some embodiments, the compressible chewing gum composition is asingle-layer pressed tablet. In some embodiments, the compressiblechewing gum composition is a multi-layer pressed tablet. Multi-layertablet embodiments may have any desirable number of layers. Differentlayers may have the same or different thicknesses. In addition,different layers may include the same or different ingredients.

The pressed gum tablet also may have a coating layer surrounding thetablet. The coating layer may contain any ingredients conventionallyused in the chewing gum art. For instance, the coating may containsugar, polyols or high intensity sweeteners or the like, coloringagents, flavor agents and warming and/or cooling agents, among others.

The compressible chewing gum compositions, or pressed tablets, desirablyhave a very low moisture content. In some embodiments, the tablets areessentially free of water. Accordingly, some embodiments have a totalwater content of greater than about 0% to about 5% by weight of thecomposition. The density of the composition, or tablet, may be about 0.2to about 0.8 g/cc. Further, the compressible chewing gum compositions,or tablets, may have a dissolution rate of about 1 to about 20 minutes.When in a pressed tablet form, the chewing gum may have a Shore hardnessof about 30 to about 200.

In contrast to dough mixed chewing gums where the gum mixture canachieve temperatures of 35° C. to 60° C., compressed chewing gumtemperatures can remain around ambient temperature (23° C. to 25° C.).In some embodiments, subjecting the compressible chewing gumcompositions to lower temperatures can protect temperature sensitiveingredients from thermal degradation. Similarly, the absence of intimatemixing at temperatures above ambient can protect delivery systems thatinclude temperature sensitive ingredients or ingredients subject todegradation from gum ingredients such as flavors, plasticizers, etc.Thus, ingredients susceptible to thermal or chemical degradation due toconventional dough mixing can be less likely to experience degradationin compressed chewing gum systems.

Confectionery compositions include confections other than chewing gumcompositions. Instead of a gum base, confectionery compositions mayinclude a confectionery carrier. The confectionery carrier may beselected from a variety of well-known carriers in the art. Selection ofsuitable carriers depends upon the type of confection being prepared.

In general a hard boiled candy confection has a base composed of amixture of sugar or sugarless sweetening agents and other carbohydratebulking agents kept in an amorphous or glassy condition. In someembodiments, the at least one sweetening agent itself may act as thecarrier for the confectionery composition, or additional carriercomponents may be employed. Any of the sweetening agents set forth belowmay be used. A general discussion of the composition and preparation ofhard confections may be found in E. B. Jackson, Ed. “Sugar ConfectioneryManufacture”, 2nd edition, Blackic Academic & Professional Press,Glasgow UK, (1990), at pages 129-169, as well as in H. A. Lieberman,Pharmaceutical Dosage Forms: Tablets, Volume 1 (1980), Marcel Dekker,Inc., New York, N.Y. at pages 339 to 469, which disclosure isincorporated herein by reference.

Such confectionery compositions may be routinely prepared byconventional methods such as those involving fire cookers, vacuumcookers, and scraped-surface cookers also referred to as high speedatmospheric cookers.

Fire cookers involve the traditional method of making a candy base. Inthis method, the desired quantity of carbohydrate bulking agent isdissolved in water by heating the agent in a kettle until the bulkingagent dissolves. Additional bulking agent may then be added and cookingcontinued until a final temperature of 145° C. to 156° C. is achieved.The batch is then cooled and worked as a plastic-like mass toincorporate additives such as flavors, colorants and the like.

A high-speed atmospheric cooker uses a heat-exchanger surface whichinvolves spreading a film of candy on a heat exchange surface, the candyis heated to 165° C. to 170° C. in a few minutes. The candy is thenrapidly cooled to 100° C. to 120° C. and worked as a plastic-like massenabling incorporation of the additives, such as flavors, colorants andthe like.

In vacuum cookers, the carbohydrate bulking agent is boiled to 125° C.to 132° C., vacuum is applied and additional water is boiled off withoutextra heating. When cooking is complete, the mass is a semi-solid andhas a plastic-like consistency. At this point, flavors, colorants, andother additives are admixed in the mass by routine mechanical mixingoperations.

The optimum mixing required to uniformly mix the flavors, colorants andother additives during conventional manufacturing of hard confectioneryis determined by the time needed to obtain a uniform distribution of thematerials. Normally, mixing times of from 4 to 10 minutes have beenfound to be acceptable.

Once the candy mass has been properly tempered, it may be cut intoworkable portions or formed into desired shapes. A variety of formingtechniques may be utilized depending upon the shape and size of thefinal product desired.

Soft candy confectionery compositions includes fondants, caramelstoffees, fudge, marshmallows and nougats and the like and may alsoinclude jams and jellies. The preparation of soft confectionerycompositions, such as nougat, involves conventional methods, such as thecombination of two primary components, namely (1) a high boiling syrup,and (2) a relatively light textured frappe, generally prepared from eggalbumin, gelatin, vegetable proteins, such as soy derived compounds,milk derived compounds such as milk proteins, and mixtures thereof. Ageneral discussion of the composition and preparation of suchconfections may be found in E. B. Jackson. Ed. “Sugar ConfectioneryManufacture”, 2nd edition, Blackie Academic & Professional Press.Glasgow UK (1990), at pages 170-235.

The high boiling syrup, or “bob syrup”, of the soft confectionery isrelatively viscous and has a higher density than the frappe component,and frequently contains a substantial amount of carbohydrate bulkingagent such as a hydrogenated starch hydrolysate. Conventionally, thefinal nougat composition is prepared by the addition of the “bob syrup”to the frappe under agitation, to form the basic nougat mixture. Furtheringredients such as flavoring, additional carbohydrate bulking agent,colorants, preservatives, medicaments, mixtures thereof and the like maybe added thereafter also under agitation. A general discussion of thecomposition and preparation of nougat confections may be found in B. W.Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, 2ndedition, AVI Publishing Co., Inc., Westport, Conn. (1980), at pages424-425, which disclosure is incorporated herein by reference.

The procedure for preparing the soft confectionery involves knownprocedures. In general, the frappe component is prepared first andthereafter the syrup component is slowing added under agitation at atemperature of at least about 65° C., and preferably at least about 100°C. The mixture of components is continued to be mixed to form a uniformmixture, after which the mixture is cooled to a temperature below 80°C., at which point, the flavor may be added. The mixture is furthermixed for an additional period until it is ready to be removed andformed into suitable confectionery shapes.

Compressed tablet confectionery compositions contain particularmaterials and are formed into structures under pressure. Theseconfections generally contain sugar or sugar substitutes in amounts upto about 95%, by weight of the composition, and typical tabletexcipients such as binders and lubricants.

In general, the confectionery carrier is present in amounts of about 5%to about 99% by weight of the confectionery composition. Morespecifically, the confectionery carrier may be present in amounts ofabout 80% to about 99% by weight of the confectionery composition.

Both the chewing gum and confectionery compositions described herein mayinclude at least one sweetening agent. Sweetening agents include sugars,sugarless bulk sweeteners, high intensity sweeteners, or the like, ormixtures thereof.

Suitable sugar sweeteners generally include mono-saccharides,di-saccharides and poly-saccharides such as but not limited to, sucrose(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose,galactose, fructose (levulose), invert sugar, fructo oligo saccharidesyrups, partially hydrolyzed starch, corn syrup solids and mixturesthereof.

Suitable sugarless bulk sweeteners include sugar alcohols (or polyols)such as, but not limited to, sorbitol, xylitol, mannitol, galactitol,maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythritol,hydrogenated starch hydrolysates, and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/orpowders which contain sorbitol, maltitol, hydrogenated disaccharides,hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenatedstarch hydrolysates are primarily prepared by the controlled catalytichydrogenation of corn syrups. The resulting hydrogenated starchhydrolysates are mixtures of monomeric, dimeric, and polymericsaccharides. The ratios of these different saccharides give differenthydrogenated starch hydrolysates different properties. Mixtures ofhydrogenated starch hydrolysates, such as LYCASIN®, a commerciallyavailable product manufactured by Roquette Freres of France, andHYSTAR®, a commercially available product manufactured by SPI Polyols,Inc. of New Castle, Del., are also useful.

In some embodiments, high-intensity sweeteners may be used. Withoutbeing limited to particular sweeteners, representative categories andexamples include:

(a) water-soluble sweetening agents such as dihydrochalcones, monellin,steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such assorbitol, mannitol, maltitol, xylitol, erythritol, andL-aminodicarboxylic acid aminoalkenoic acid ester amides, such as thosedisclosed in U.S. Pat. No. 4,619,834, which disclosure is incorporatedherein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium,ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof;

(c) dipeptide based sweeteners, such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame),N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester(Neotame), and materials described in U.S. Pat. No. 3,492,131,L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine andL-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof;

(d) water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, such as chlorinated derivatives of ordinarysugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivativesof chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof;

(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin Iand II) and talin;

(f) the sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives; and

(g) the sweetener Lo han guo (sometimes also referred to as “Lo hankuo”).

The intense sweetening agents may be used in many distinct physicalforms well-known in the art to provide an initial burst of sweetnessand/or a prolonged sensation of sweetness. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

In general, the at least one sweetening agent is present in amounts ofabout 0.001% to about 95% by weight of the chewing gum or confectionerycomposition. More specifically, bulk sweeteners (sugars and sugarlessbulk sweeteners) may be present in amounts of about 5% to about 95% byweight of the chewing gum or confectionery compositions. In someembodiments, bulk sweeteners may be present in amounts of about 40% toabout 90% by weight of the chewing gum or confectionery composition.Intense sweeteners may be present in amounts from about 0.001% to about3%, by weight of the composition, depending upon the sweetener orcombination of sweeteners used. The exact range of amounts for each typeof sweetener may be selected by those skilled in the art.

In addition, the chewing gum and confectionery compositions includeCPP-ACP. As mentioned above, CPP-ACP is an anticaries agent. In general,CPP-ACP may be present in amounts of about 0.5% to about 5% by weight ofthe chewing gum or confectionery composition. In some embodiments, highlevels of CPP-ACP may be used to reduce dental caries, for example byabout 16.9% over a chewing gum or confectionery that is free of CPP-ACP.For instance, CPP-ACP may be present in amounts of at least about 3% byweight of the chewing gum or confectionery composition.

In some embodiments described herein, the chewing gum or confectionerycomposition may include an anticaries agent, which consists essentiallyof CPP-ACP. In such embodiments, the anticaries agent may be present inamounts of about 0.5% to about 5% by weight of the chewing gum orconfectionery composition. In some embodiments, the anticaries agent maybe present in amounts of at least about 3% by weight of the chewing gumor confectionery composition. In some embodiments, other oral careactives may be included with CPP-ACP in the chewing gum or confectionerycomposition.

In some embodiments, CPP-ACP may be incorporated into the chewing gum orconfectionery composition in a modified release form. For instance,CPP-ACP may be encapsulated to provide modified release characteristicsto the component. In general, partially or completely encapsulatingCPP-ACP with an encapsulating material may delay release of theingredient during consumption of the chewing gum or confectionerycomposition, thereby delaying when the ingredient becomes availableinside the consumer's mouth, throat, and/or stomach, available to reactor mix with another ingredient, and/or available to provide some sensoryexperience and/or functional or therapeutic benefit. This can beparticularly true when the ingredient is water soluble or at leastpartially water soluble.

In some embodiments, CPP-ACP may be used in its encapsulated and/or itsunencapsulated (sometimes referred to as “free”) forms. In center-fillgum or confectionery embodiments, for example, CPP-ACP may beincorporated into one or more regions of the center-fill product in itsencapsulated and/or unencapsulated forms. For example, in a center-fillgum, encapsulated CPP-ACP may be included in the gum region andunencapsulated CPP-ACP may be included in the center-fill region.Alternatively, in some embodiments a combination of encapsulated CPP-ACPand unencapsulated CPP-ACP may be included in the same region of theproduct. The encapsulated and unencapsulated forms may be used in thesame or different amounts.

Suitable encapsulating materials for CPP-ACP may include water insolublepolymers, co-polymers, or other materials capable of forming a strongmatrix, solid coating, or film as a protective barrier with or for theingredient. In some embodiments, the encapsulating material maycompletely surround, coat, cover, or enclose the CPP-ACP. In otherembodiments, the encapsulating material may only partially surround,coat, cover, or enclose the CPP-ACP. Different encapsulating materialsmay provide different release rates or release profiles for theencapsulated CPP-ACP. In some embodiments, encapsulating material usedin a delivery system may include one or more of the following: polyvinylacetate, polyethylene, crosslinked polyvinyl pyrrolidone,polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates,ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters,methacrylicacid-co-methylmethacrylate, ethylene-vinylacetate (EVA)copolymer, and the like, and combinations thereof.

A more detailed discussion of suitable encapsulating materials andtechniques is provided in assignee's co-pending PCT Application No.PCT/US06/19761, which published as International Publication No. WO2006/127618, which is incorporated by reference herein in its entirety.

The chewing gum and confectionery compositions also may include amountsof conventional additives selected from the group consisting ofplasticizers, softeners, emulsifiers, waxes, fillers, bulking agents(carriers, extenders, bulk sweeteners), mineral adjuvants, flavor agentsand coloring agents, physiological cooling agents, warming agents,tingling agents, antioxidants, acidulants, thickeners, medicaments, oralcare actives, such as other remineralization agents, antimicrobials andtooth whitening agents, as described in assignee's co-pending U.S.patent application Ser. No. 10/901,511, filed on Jul. 29, 2004 andentitled “Tooth Whitening Compositions and Delivery Systems Therefor,”which is incorporated herein by reference in its entirety, and the like,and mixtures thereof. Some of these additives may serve more than onepurpose. For example, in sugarless gum compositions, a sweetener, suchas maltitol or other sugar alcohol, may also function as a bulkingagent.

In some embodiments, for instance, the chewing gum or confectionerycomposition may include at least one flavor (flavorant, flavoring orflavor agent). The at least one flavor may include those flavors knownto the skilled artisan, such as natural and artificial flavors. Theseflavorings may be chosen from synthetic flavor oils and flavoringaromatics and/or oils, oleoresins and extracts derived from plants,leaves, flowers, fruits, and so forth, and combinations thereof.Nonlimiting representative flavor oils include spearmint oil, cinnamonoil, oil of wintergreen (methyl salicylate), peppermint oil, Japanesemint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil,cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil ofbitter almonds, and cassia oil. Also useful flavorings are artificial,natural and synthetic fruit flavors such as vanilla, and citrus oilsincluding lemon, orange, lime, grapefruit, yazu, sudachi, and fruitessences including apple, pear, peach, grape, blueberry, strawberry,raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon,apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango,mangosteen, pomegranate, papaya and so forth. Other potential flavorswhose release profiles can be managed include a milk flavor, a butterflavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanillaflavor; tea or coffee flavors, such as a green tea flavor, a oolong teaflavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffeeflavor; mint flavors, such as a peppermint flavor, a spearmint flavor,and a Japanese mint flavor; spicy flavors, such as an asafetida flavor,an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor,an allspice flavor, a cinnamon flavor, a camomile flavor, a mustardflavor, a cardamom flavor, a caraway flavor, a cumin flavor, a cloveflavor, a pepper flavor, a coriander flavor, a sassafras flavor, asavory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniperberry flavor, a ginger flavor, a star anise flavor, a horseradishflavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicumflavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemaryflavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor;alcoholic flavors, such as a wine flavor, a whisky flavor, a brandyflavor, a rum flavor, a gin flavor, and a liqueur flavor; floralflavors; and vegetable flavors, such as an onion flavor, a garlicflavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroomflavor, and a tomato flavor. These flavoring agents may be used inliquid or solid form and may be used individually or in admixture.Commonly used flavors include mints such as peppermint, menthol,spearmint, artificial vanilla, cinnamon derivatives, and various fruitflavors, whether employed individually or in admixture. Flavors may alsoprovide breath freshening properties, particularly the mint flavors whenused in combination with the cooling agents, described herein below.

In some embodiments, other flavorings include aldehydes and esters suchas cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvylacetate, eugenyl formate, p-methylamisol, and so forth may be used.Generally any flavoring or food additive such as those described inChemicals Used in Food Processing, publication 1274, pages 63-258, bythe National Academy of Sciences, may be used. This publication isincorporated herein by reference. These may include natural as well assynthetic flavors.

Further examples of aldehyde flavorings include but are not limited toacetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),valeraldehyde (butter, cheese), citronellal (modifies, many types),decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal,.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal(citrus, mandarin), cherry, grape, blueberry, blackberry, strawberryshortcake, and mixtures thereof.

In some embodiments, a flavoring agent may be employed in either liquidform and/or dried form. When employed in the latter form, suitabledrying means such as spray drying the liquid may be used. Alternatively,the flavoring agent may be absorbed onto water soluble materials, suchas cellulose, starch, sugar, maltodextrin, gum arabic and so forth ormay be encapsulated. In still other embodiments, the flavoring agent maybe adsorbed onto silicas, zeolites, and the like.

In some embodiments, the flavoring agents may be used in many distinctphysical forms. Without being limited thereto, such physical formsinclude free forms, such as spray dried, powdered, beaded forms,encapsulated forms, and mixtures thereof.

In general, the at least one flavor is present in amounts of about 0.1%to about 15% by weight of the chewing gum or confectionery composition.More specifically, flavors may be present in amounts of about 0.5% toabout 5.0% by weight of the chewing gum or confectionery compositions.

Coloring agents may be used in amounts effective to produce the desiredcolor. The coloring agents may include pigments which may beincorporated in amounts up to about 6%, by weight of the chewing gum orconfectionery composition. For example, titanium dioxide may beincorporated in amounts up to about 2%, and preferably less than about1%, by weight of the composition. The colorants may also include naturalfood colors and dyes suitable for food, drug and cosmetic applications.These colorants are known as F.D.& C. dyes and lakes. The materialsacceptable for the foregoing uses are preferably water-soluble.Illustrative nonlimiting examples include the indigoid dye known asF.D.& C. Blue No. 2, which is the disodium salt of5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.& C. GreenNo. 1 comprises a triphenylmethane dye and is the monosodium salt of4-[4-(N-ethyl-p-sulfoniumbenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine].A full recitation of all F.D.& C. colorants and their correspondingchemical structures may be found in the Kirk-Othmer Encyclopedia ofChemical Technology, 3rd Edition, in volume 5 at pages 857-884, whichtext is incorporated herein by reference.

A variety of well-known cooling agents may be employed. For example,among the useful cooling agents are included menthol, xylitol,erytifritol, menthane, menthone, menthyl acetate, menthyl salicylate,N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-p-menthane-3-carboxamide (WS-3), menthyl succinate,3,1-menthoxypropane1,2-diol and glutarate esters, among others, andcombinations thereof. These and other suitable cooling agents arefurther described in the following U.S. patents, all of which areincorporated in their entirety by reference hereto: U.S. Pat. Nos.4,230,688 and 4,032,661 to Rowsell et al.; U.S. Pat. No. 4,459,425 toAmano et al.; U.S. Pat. No. 4,136,163 to Watson et al.; and U.S. Pat.No. 5,266,592 to Grub et al.

Warming agents may be selected from a wide variety of compounds known toprovide the sensory signal of warming to the individual user. Thesecompounds offer the perceived sensation of warmth, particularly in theoral cavity, and often enhance the perception of flavors, sweeteners andother organoleptic components. Useful warming agents include thosehaving at least one allyl vinyl component, which may bind to oralreceptors. Examples of suitable warming agents include, but are notlimited to: vanillyl alcohol n-butylether (TK-1000, supplied by TakasagoPerfumery Company Ltd., Tokyo, Japan); vanillyl alcohol n-propylether;vanillyl alcohol isopropylether; vanillyl alcohol isobutylether;vanillyl alcohol n-aminoether; vanillyl alcohol isoamylether; vanillylalcohol n-hexylether; vanillyl alcohol methylether; vanillyl alcoholethylether; gingerol; shogaol; paradol; zingerone; capsaicin;dihydrocapsaicin; nordihydrocapsaicin; homocapsaicin;homodihydrocapsaicin; ethanol; isopropyl alcohol; iso-amylalcohol;benzyl alcohol; glycerine; chloroform; eugenol; cinnamon oil; cinnamicaldehyde; phosphate derivatives thereof; and combinations thereof.

Tingling agents may be employed to provide a tingling, stinging ornumbing sensation to the user. Tingling agents include, but are notlimited to: Jambu Oleoresin or para cress (Spilanthes sp.), in which theactive ingredient is Spilanthol; Japanese pepper extract (Zanthoxylumpeperitum), including the ingredients known as Saanshool-I, Saanshool-IIand Sanshoamide; black pepper extract (piper nigrum), including theactive ingredients chavicine and piperine; Echinacea extract; NorthernPrickly Ash extract; red pepper oleoresin; and effervescing agents, suchas edible acids and bases, which may be encapsulated. Tingling agentsare described in U.S. Pat. No. 6,780,443 to Nakatsu et al., U.S. Pat.No. 5,407,665 to McLaughlin et al., U.S. Pat. No. 6,159,509 to Johnsonet al. and U.S. Pat. No. 5,545,424 to Nakatsu et al., each of which isincorporated by reference herein in its entirety.

Other conventional gum or confectionery additives known to one havingordinary skill in the chewing gum or confectionery art also may be usedin the compositions.

In some embodiments, the chewing gum or confectionery composition may befree of sodium bicarbonate. More specifically, some known chewing gumsand confections have included sodium bicarbonate with CPP-ACP to reduceplaque upon consumption. Sodium bicarbonate also may be used as afiller. Embodiments described herein, however, may be free of sodiumbicarbonate, and the CPP-ACP alone may reduce dental caries. Inparticular, CPP-ACP in amounts of at least about 3% by weight of thechewing gum or confectionery composition may reduce caries by about16.9% over chewing gum and confectionery compositions that are free ofCPP-ACP. Similarly, some embodiments described herein may be free of anymineral fillers.

Some embodiments are directed to chewing gum or confectionerycompositions that consist essentially of some of the componentsdescribed above. More specifically, in some embodiments, a chewing gumcomposition for reducing dental caries may consist essentially of a gumbase, at least one sweetening agent, CPP-ACP present in amounts of atleast about 3% by weight of the chewing gum composition, at least oneflavor, at least one coloring agent and at least one surfactant.Similarly, in some embodiments, a confectionery composition may consistessentially of a confectionery carrier, at least one sweetening agent,CPP-ACP present in amounts of at least about 3% by weight of theconfectionery composition, at least one flavor and at least one coloringagent.

As mentioned above, the chewing gum compositions may be provided as avariety of different products, such as, slab, pellet, sticks,center-fill gums, deposited gums and compressed gums. The confectionerycompositions also may be provided as a variety of different products,such as, hard candy, soft candy, center-fill candy, cotton candy,pressed tablets, lozenges, edible films, nougats, caramels, frappes andtaffies. Any of the chewing gum or confectionery products may have acoating thereon, which may at least partially surround or enrobe theproduct.

More specifically, in some embodiments, the chewing gum or confectioneryproduct may include a chewing gum or confectionery region and a coatingregion. The chewing gum region may be formed from any of the chewing gumcompositions described above. Similarly, the confectionery region may beformed from any of the confectionery compositions described above. Thecoating region may at least partially surround the chewing gum orconfectionery region. CPP-ACP may be located in the chewing gum orconfectionery region, in the coating region or in both regions.

Some other embodiments are directed to center-fill chewing gum orconfectionery products. Center-fill chewing gums may include acenter-fill region and a gum region at least partially surrounding orpositioned adjacent to the center-fill region. The gum region may beformed from any of the chewing gum compositions described above.Center-fill confectioneries, such as, for example, center-fill candy,may include a center-fill region and a confectionery region, such as ahard or chewy candy region, at least partially surrounding or positionedadjacent to the center-fill region. The confectionery region may beformed from any of the confectionery compositions described above.CPP-ACP may be located in the gum or confectionery region, thecenter-fill region or in both regions.

The center-fill region of the gum or confectionery product may be aliquid, solid or semi-solid, gas, or the like. Embodiments that includea liquid center-fill composition, as well as some semi-solid center-fillcompositions, may involve concerns regarding retention of the liquidcenter during manufacturing and shelf-life, as mentioned above. Inchewing gum embodiments, it may be desirable, therefore, to employ gumregion compositions with liquid-fill gums that substantially reduce orprevent leaking of the liquid center. Suitable gum region compositionsare discussed in assignee's co-pending U.S. application Ser. No.11/210,954, which is incorporated by referenced herein in its entirety.

In some embodiments, center-fill products also may include a coatingregion, which at least partially surrounds the gum or confectioneryregion.

In coated chewing gum and confectionery embodiments, the outer coatingmay be soft, hard or crunchy. Any suitable coating materials known tothose skilled in the art may be employed. Typically, the outer coatingmay include sorbitol, maltitol, xylitol, isomalt, erythritol and othercrystallizable polyols; sucrose may also be used. Furthermore thecoating may include several opaque layers, such that the chewing gum orconfectionery composition is not visible through the coating itself,which can optionally be covered with a further one or more transparentlayers for aesthetic, textural and protective purposes. The outercoating may also contain small amounts of water and gum arabic. Thecoating can be further coated with wax. The coating may be applied in aconventional manner by successive applications of a coating solution,with drying in between each coat. As the coating dries it usuallybecomes opaque and is usually white, though other colorants may beadded. A polyol coating can be further coated with wax. The coating canfurther include colored flakes or speckles. If the composition includesa coating, it is possible that one or more oral care actives can bedispersed throughout the coating. This is especially preferred if one ormore oral care actives is incompatible in a single phase compositionwith another of the actives. Flavors may also be added to yield uniqueproduct characteristics.

Other materials may be added to the coating to achieve desiredproperties. These materials may include without limitations, cellulosicssuch as carboxymethyl cellulose, gelatin, xanthan gum and gum arabic.

The coating composition may be applied by any method known in the artincluding the method described above. The coating composition may bepresent in an amount from about 2% to about 60%, more specifically fromabout 25% to about 45% by weight of the total chewing gum orconfectionery product.

Center-fill products may be formed by any technique known in the art,which includes the method described by U.S. Pat. No. 6,280,780 to Degadyet al. (“Degady”), which is incorporated by reference herein in itsentirety.

Some embodiments described herein extend to methods of reducing orpreventing dental caries in mammals, particularly by slowing theprogression and enhancing the regression of carious lesions. Suchmethods may be particularly useful for reducing or preventing dentalcaries in humans. In accordance therewith, any of the chewing gum orconfectionery products described above may be applied into the oralcavity of a mammal. The product may include a gum base, for chewinggums, or a confectionery carrier, for confectioneries, at least onesweetening agent and CPP-ACP, as described herein. Any of the otheroptional additives described above also may be included.

Once the chewing gum product is applied into the oral cavity, it may bechewed for a time sufficient to reduce caries formation. Similarly, oncethe confectionery product is applied into the oral cavity, it may beretained therein for a time sufficient to reduce caries formation. Morespecifically, in some embodiments, such time periods may be sufficientto slow the progression and enhance the regression of carious lesions.Such time periods may be at least 1 minute, more specifically, at least10 minutes in some embodiments.

These methods may reduce or prevent caries formation to a greater extentthan chewing a sugarless chewing gum product which is free of CPP-ACPfor the same period of time. More specifically, chewing one of thechewing gum products described herein may reduce caries formation byabout 16.9% over chewing sugarless chewing gum products which are freeof CPP-ACP. Similarly, retaining one of the confectionery productsdescribed herein in the oral cavity may reduce caries formation by about16.9% over confectioneries which are free of CPP-ACP.

Further, in some embodiments, the chewing gum or confectionery productmay display a brand or logo (e.g., slogans, trademarks, terms andcolors) that communicates the presence of CPP-ACP in an amountsufficient to reduce or prevent dental caries. In some embodiments, thechewing gum or confectionery product itself may display the brand orlogo. In some other embodiments, the chewing gum or confectioneryproduct may be housed within packaging that displays the brand or logo.

The brand or logo that communicates the presence of CPP-ACP further maybe marketed to consumers in a variety of manners. Suitable marketingstrategies, include, for example, print, radio, satellite radio,television, movie theater and online advertising campaigns,point-of-purchase advertisements, billboard advertisements, publictransportation and telephone booth advertisements, instant messaging,ringtones, and the like.

Some embodiments described herein may extend to kits for addressing theproblem of dental caries in mammals. In particular, in some embodiments,a kit may be provided for reducing dental caries in a mammal. The kitmay include any of the chewing gum or confectionery products describedherein. The kit also may include a set of instructions for using thechewing gum or confectionery product and a package for housing thechewing gum or confectionery product and the set of instructions.Similar kits for preventing dental caries in a mammal or for slowing theprogression and enhancing the regression of carious lesions in a mammalalso may be provided.

Compositions and Methods for Remineralizing and/or Imparting AcidResistance to Tooth Surfaces

As mentioned above, many consumers, particularly children, enjoyacid-containing chewing gums and confections. Acids may be used inchewing gums and confections for a variety of reasons. Sometimes acidsare used to add flavor, such as in fruit-flavored gums, to add sourness,or to promote mouth-moistening, or the like. As mentioned above,however, acid-containing gums can lead to demineralization of the toothsurfaces.

Accordingly, some embodiments described herein extend to acid-containingcompositions for remineralizing and/or imparting acid resistance to thetooth surface of a mammal. In general, these compositions may be chewinggum or confectionery products employing CPP-ACP in combination with afood-grade acid. Such products may remineralize and/or impart a greaterdegree of acid resistance to tooth surfaces than similar compositionsthat are free of CPP-ACP.

The chewing gum compositions may include a gum base, at least onesweetening agent, CPP-ACP and at least one food-grade acid. The chewinggum compositions may be provided in any of the forms described above.

The confectionery compositions may include a confectionery carrier, atleast one sugarless sweetening agent, CPP-ACP and at least onefood-grade acid. The confectionery compositions also may be provided inany of the forms described above.

The chewing gum or confectionery compositions also may includeadditional oral care actives, such as but not limited to, whiteningactives, antimicrobial actives, breath freshening actives,de-sensitizing actives, and other remineralizing actives.

The chewing gum and confectionery compositions also may include at leastone flavor and a variety of optional additives. Sugarless compositionsmay be desirable and include sugarless sweetening agents, as set forthabove.

The gum base, confectionery carrier, sweetening agents, flavors andoptional additives, such as coloring agents, employed in the chewing gumand confectionery compositions all are described above in the sectionentitled “Compositions and Methods for Reducing Dental Caries.” Thesecomponents may be used in the same amounts described above.

The chewing gum and confectionery compositions also include CPP-ACP andat least one food-grade acid. As described above, CPP-ACP generally maybe present in amounts of about 0.5% to about 5% by weight of the chewinggum or confectionery composition. More specifically, in some chewing gumand confectionery embodiments for remineralizing and/or imparting acidresistance to tooth surfaces, CPP-ACP may be present in amounts of about0.5% to about 1.5% by weight of the composition.

The at least one food-grade acid included in the chewing gum andconfectionery compositions may include, but is not limited to: aceticacid; adipic acid; ascorbic acid; butyric acid; citric acid; formicacid; fumaric acid; glyconic acid; lactic acid; malic acid; phosphoricacid; oxalic acid; succinic acid; tartaric acid; and combinationsthereof.

Food-grade acids may be present in amounts of about 0.01% to about 20%by weight of the chewing gum or confectionery composition. Morespecifically, in some embodiments, food-grade acids may be present inamounts of about 0.5% to about 5% by weight of the chewing gum orconfectionery composition, and even more specifically about 2.5% toabout 5% by weight of the chewing gum or confectionery composition.

The chewing gum and confectionery compositions may include any of theother additives described above. In addition, the chewing gum andconfectionery compositions may be provided in any of the product formsdiscussed above, such as, for example, center-fill gums andconfectioneries. Moreover, as described above, the CPP-ACP may bepresent in a variety of different regions of the product in someembodiments.

Also as discussed above, the CPP-ACP may be used in its encapsulatedand/or unencapsulated form. The at least one food-grade acid also may beused in its encapsulated and/or unencapsulated form. The CPP-ACP andfood-grade acid may be encapsulated separately or together as a mixture.In some embodiments in which the CPP-ACP and food-grade acid areseparately encapsulated, the same or different encapsulating materialsmay be used.

In center-fill gum or center-fill confectionery embodiments, forexample, CPP-ACP and at least one food-grade acid may be incorporatedinto one or more regions of the center-fill product in theirencapsulated and/or unencapsulated forms. For example, in a center-fillgum, encapsulated CPP-ACP may be included in the gum region and anencapsulated food-grade acid may be included in the center-fill region.Alternatively, a mixture of CPP-ACP and a food-grade acid may beencapsulated together and incorporated into one or more regions of theproduct. In some other embodiments, at least one of the components maybe used in its encapsulated and unencapsulated forms. For example,CPP-ACP may be included in its encapsulated and unencapsulated forms incombination with a food-grade acid, which may or may not beencapsulated. The encapsulated and unencapsulated forms may be used inthe same or different amounts.

In some embodiments, the chewing gum or confectionery product also maydisplay a brand or logo, or be housed within packaging that displays abrand or logo, as described above.

Some embodiments described herein extend to methods of remineralizingtooth surfaces of mammals, as well as methods of imparting acidresistance to tooth surfaces of mammals. Such methods may beparticularly useful for remineralizing and/or imparting acid resistanceto tooth surfaces of humans. In accordance with such methods, any of thechewing gum or confectionery products described above may be appliedinto the oral cavity of a mammal. The product may include a gum base,for chewing gums, or a confectionery carrier, for confectioneries, atleast one sweetening agent, CPP-ACP and at least one food-grade acid, asdescribed herein. Any of the other optional additives described abovealso may be included.

Once the chewing gum product is applied into the oral cavity, it may bechewed for a time sufficient to remineralize the tooth surface of themammal. Similarly, once the confectionery product is applied into theoral cavity, it may be retained therein for a time sufficient to reducecaries formation. Such time periods may be at least 1 minute, morespecifically, at least 10 minutes in some embodiments.

These methods may remineralize tooth surfaces to a greater extent thanchewing a chewing gum product which is free of CPP-ACP for the sameperiod of time. More specifically, chewing one of the chewing gumproducts described above may lead to at least about 10% moreremineralization than chewing gums which include a food-grade acid, butare free of CPP-ACP. In addition, chewing one of the chewing gumsdescribed above may cause at least 3% more remineralization than chewinggums which are free of both CPP-ACP and food-grade acid. The sameremineralization benefits may be achieved with the confectioneryproducts described above. These benefits may be particularly applicablein sugarless gums and confectionery products.

In accordance with some embodiments, chewing one of the chewing gums orconfectioneries described above may impart a greater amount of acidresistance to tooth surfaces than a chewing gum product which is free ofCPP-ACP for the same period of time. More specifically, the chewing gumproducts described above may impart at least about 13% more acidresistance than chewing gums which include a food-grade acid, but arefree of CPP-ACP. Additionally, the chewing gums described above mayimpart at least 4% more acid resistance than chewing gums which are freeof both CPP-ACP and food-grade acid. The same acid resistance benefitsmay be achieved with the confectionery products described above. Thesebenefits also may be particularly applicable in sugarless gums andconfectionery products.

Some embodiments described herein may extend to kits for addressing theproblem of demineralization of tooth surfaces in mammals. In particular,in some embodiments, a kit may be provided for remineralizing toothsurfaces. The kit may include any of the chewing gum or confectioneryproducts described above, which may include CPP-ACP and food-gradeacid(s). The kit also may include a set of instructions for using thechewing gum or confectionery product and a package for housing thechewing gum or confectionery product and the set of instructions.Similar kits for imparting acid resistance to tooth surfaces in a mammalalso may be provided.

The features and advantages of the present invention are more fullyshown by the following examples which are provided for purposes ofillustration, and are not to be construed as limiting the invention inany way.

EXAMPLES Example 1

This example shows the anticariogenicity of sugarless chewing gumcontaining CPP-ACP as compared to that of a control sugarless chewinggum in a sample of adolescents employing usual oral hygiene practices.

A sugarless chewing gum slab containing CPP-ACP was prepared accordingto the formulation in Table 1 below. A control sugarless chewing gumslab, which is free of CPP-ACP, was prepared according to theformulation in Table 2 below.

TABLE 1 Sugarless Chewing Gum Slab Containing CPP-ACP Component Weight %Gum base 32 Softeners 13.03 Polyols - powdered 48.345 CPP-ACP 3 Coloringagent 0.17 Flavors 1.85 Menthol 0.17 Aspartame 0.09 Ace-K 0.225Encapsulated Ace-K 0.95 Spray dried flavor enhancer 0.17

TABLE 2 Sugarless Chewing Gum Slab Free of CPP-ACP (“control gum”)Component Weight % Gum base 32 Softeners 13.03 Polyols - powdered 51.345Coloring agent 0.17 Flavors 1.85 Menthol 0.17 Aspartame 0.09 Ace-K 0.225Encapsulated Ace-K 0.95 Spray dried flavor enhancer 0.17

Individual chewing gum pieces were formulated according to Table 1above, containing 54.4 mg of CPP-ACP. The control gum was identical tothe sugarless chewing gum containing CPP-ACP except formulated withoutthe CPP-ACP.

The sugarless chewing gum containing CPP-ACP and the control gum wereused in a two-year double-blind, randomized trial designed to measurethe comparative reduction in dental caries. The trial was conductedusing 2,720 adolescents (aged approximately 12 years) who were subjectedto usual oral care hygiene over the two-year period, including normaldental visits and fluoride-containing drinking water. The gums werechewed three times a day for 10 minutes per session. The test groupchewed the sugarless gum containing CPP-ACP and the control group chewedthe control gum. Standardized digital radiographs (bitewing radiographs)of each subject's teeth were taken at the baseline and at the completionof the study (24 months) using the Dexis digital X-ray system. Theradiographs were scored and assessed for approximal surface dentalcaries at both the enamel and dentine level. Analysis of cariesprogression or regression was undertaken using a transition matrix. Theresults evidenced a statistically significant difference in thedistributions of the transition scores between the two groups.

In particular, the sugarless gum containing CPP-ACP slowed theprogression of carious lesion as compared with the control gum. Forsubjects chewing the sugarless gum containing CPP-ACP, 814 (4.41%) ofapproximal surfaces experienced caries progression compared to 932(5.31%) approximal surfaces in the control group, which is a reductionof 16.9% as compared to the control group. The trial also showed thatthe sugarless gum containing CPP-ACP enhanced regression of cariouslesions compared to the control gum. In particular, 56 (0.30%) ofapproximal surfaces experienced caries regression with the sugarless gumcontaining CPP-ACP compared to 36 (0.21%) approximal surfaces with thecontrol gum. Additionally, a greater percentage of approximal surfacesremained unchanged with the sugarless gum containing CPP-ACP than withthe control gum. These results are provided in more detail in Table 3below.

TABLE 3 Digital Radiograph Results Transition Control CPP-ACP Differencein Score Gum Gum Percentages −3   0 1 0.01 (0.00%) (0.01%) −2   7 9 0.01(0.04%) (0.05%) −1   29 45 0.07 (0.17%) (0.24%) 0 16573 17590 0.81(94.48%) (95.29%) 1 586 485 −0.71 (3.34%) (2.63%) 2 284 260 −0.21(1.62%) (1.41%) 3 40 56 0.08 (0.23%) (0.30%) 4 22 13 −0.05 (0.13%)(0.07%) All 17541 18459 (100.00%) (100.00%)

In particular, the transition scores represent the transition from thebaseline measurement to the measurement at the completion of the trial.Negative transition scores represent regression of dental caries,whereas positive transition scores represent progression of dentalcaries. As can be seen from Table 4, for example, the control gumresulted in 0.21% regression of dental caries, whereas the CPP-ACPcontaining gum resulted in 0.3% regression of dental caries, asmentioned above.

Therefore, the sugarless chewing gum containing 54.4 mg (3% by weight)of CPP-ACP significantly slowed progression and enhanced regression ofdental caries in a two-year trial relative to a normal sugarless chewinggum.

Example 2

This example shows the remineralization and acid resistance effects ofsugarless chewing gum containing CPP-ACP and a food-grade acid ascompared to that of control sugarless chewing gums.

A sugarless chewing gum pellet containing CPP-ACP and citric acid wasprepared according to the first formulation in Table 4 below. Twocontrol sugarless chewing gum pellets were also prepared. The firstcontrol gum contained citric acid, but was free of CPP-ACP, as indicatedby the second formulation in Table 4 below (“Control with acid”). Thesecond control gum was free of both citric acid and CPP-ACP, asindicated by the third formulation in Table 4 below (“Control withoutacid”).

TABLE 4 Chewing gum formulations Weight % CPP-ACP Component and AcidControl with acid Control without acid Maltitol 43.963 44.733 45.462 Gumbase 25.327 25.327 25.327 Xylitol 22.134 22.134 22.134 Flavors 2.58 2.582.506 Gum arabic 1.676 1.676 1.676 Hydrogenated starch 1.038 1.038 1.038hydrolysate Mannitol 0.83 0.83 0.83 CPP-ACP 0.769 0 0 Acid 0.655 0.655 0Aspartame 0.415 0.415 0.415 Lecithin 0.404 0.404 0.404 Ace-K 0.1 0.1 0.1Vegetable wax 0.057 0.057 0.057 Colors 0.051 0.051 0.051

Individual chewing gum pellets were formulated according to each of theformulations in Table 4 above. The sugarless gum of the firstformulation (2 pellets) contained 18.8 mg of CPP-ACP and 20 mg citricacid. The sugarless gum of the second formulation (2 pellets) contained20 mg citric acid alone. The sugarless gum of the third formulation (2pellets) contained no CPP-ACP or citric acid.

The three different sugarless chewing gums were used in a 14-daydouble-blind, randomized test designed to measure the remineralizationand acid resistance effects of a CPP-ACP and acid-containing gum. Thetest was conducted using 10 subjects wearing removable palatalappliances. The palatal appliances each had 4 half-slab insets of humanenamel containing demineralized subsurface lesions. The gums (2 pellets)were chewed 4 times a day for 20 minutes per session. At the end of eachchewing session, the enamel half-slabs were removed and half of theremineralized lesion was treated with carbopol/lactic acid for 16 hours.The enamel slabs subsequently were embedded, sectioned and subjected tomicroradiography to determine the level of remineralization.

The remineralization and acid resistance results are shown in Table 5below.

TABLE 5 Results Chewing gum Remineralization Acid resistance CPP-ACP andAcid 13.02 ± 2.23  2.18 ± 2.35 Control with acid 2.60 ± 1.30 −11.48 ±1.64    Control without acid 9.39 ± 1.17 −2.82 ± 1.91  

As can be seen from the results in Table 5, chewing the gum containingCPP-ACP and citric acid resulted in significantly higherremineralization than chewing either the gum containing no CPP-ACP orcitric acid or the gum containing citric acid alone. In addition, the 16hour acid resistance test of the remineralized lesions showed that thelevel of mineral after the acid test was significantly greater for thegum containing CPP-ACP and citric acid as compared with the two controlgums.

Therefore, sugarless chewing gum containing CPP-ACP and acidsignificantly promoted remineralization of tooth surfaces.

Examples 3-6

The following are examples of modified release, i.e., encapsulated,forms of CPP-ACP and several food-grade acids (adipic, citric andmalic). The encapsulated CPP-ACP of Example 3 may be used in chewing gumor confectionery compositions for reducing dental caries. Theencapsulated CPP-ACP also may be used in combination with one or more ofthe encapsulated acids of Examples 4-6 to provide chewing gum orconfectionery compositions for remineralizing and/or imparting acidresistance to tooth surfaces.

Moreover, each of the encapsulated components of Examples 3-6 may beincorporated into chewing gum or confectionery compositions incombination with the unencapsulated form of the component. For instance,the CPP-ACP of Example 3 may be combined with unencapsulated CPP-ACP foruse in chewing gum or confectionery compositions for reducing dentalcaries. The encapsulated and unencapsulated forms may be used in thesame or different amounts.

Similarly, each of the encapsulated acids of Examples 4-6 may becombined with free amounts of the same acid for use in chewing gum orconfectionery compositions for remineralizing and/or imparting acidresistance to tooth surfaces. Combinations of different acids also maybe used. The encapsulated and unencapsulated forms may be used in thesame or different amounts.

Example 3 Encapsulation of CPP-ACP—Polyvinyl Acetate Matrix

Composition: Ingredient Weight percent Polyvinyl Acetate 55.00%Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% CPP-ACP 40.00% Total100.00%

Polyvinyl acetate is melted at a temperature of about 80° C. in a highshear mixer such as extruder (single or twin screw) or sigma or Banburymixer. The hydrogenated oil and glycerol monostearate are then added tothe molten polyvinyl acetate. CPP-ACP is then added to the resultingmixture and mixed under high shear to completely disperse theingredients. The resulting filled polymer melt is cooled and ground toproduce a powdered material with a particle size of less than 420microns. The encapsulated matrix is stored in air tight containers withlow humidity below 35° C.

Example 4 Encapsulation of Adipic Acid—Polyvinyl Acetate Matrix

Composition: Ingredient Weight percent Polyvinyl Acetate 60.00%Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Adipic acid 35.00%Total 100.00%

Polyvinyl acetate is melted at a temperature of about 110° C. in a highshear mixer such as extruder (single or twin screw) or sigma or Banburymixer. The hydrogenated oil and glycerol monostearate are then added tothe molten polyvinyl acetate. Adipic acid is then added to the resultingmixture and mixed under high shear to completely disperse theingredients. The resulting filled polymer melt is cooled and ground toproduce a powdered material with a particle size of less than 420microns. The encapsulated adipic acid matrix is stored in air tightcontainers with low humidity below 35° C.

Example 5 Encapsulation of Citric Acid—Polyvinyl Acetate Matrix

Composition: Ingredient Weight percent Polyvinyl Acetate 55.00%Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Citric Acid 40.00%Total 100.00%

Polyvinyl acetate is melted at a temperature of about 110° C. in a highshear mixer such as extruder (single or twin screw) or sigma or Banburymixer. The hydrogenated oil and glycerol monostearate are then added tothe molten polyvinyl acetate. Citric acid is then added to the resultingmixture and mixed under high shear to completely disperse theingredients. The resulting filled polymer melt is cooled and ground toproduce a powdered material with a particle size of less than 420microns. The encapsulated citric acid matrix is stored in air tightcontainers with low humidity below 35° C.

Example 6 Encapsulation of Malic Acid—Polyvinyl Acetate

Composition: Ingredient Weight percent Polyvinyl Acetate 55.00%Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Malic acid 40.00%Total 100.00%

Polyvinyl acetate is melted at a temperature of about 110° C. in a highshear mixer such as extruder (single or twin screw) or sigma or Banburymixer. The hydrogenated oil and glycerol monostearate are then added tothe molten polyvinyl acetate. Malic acid are then added to the resultingmixture and mixed under high shear to completely disperse theingredients. The resulting filled polymer melt is cooled and ground toproduce a powdered material with a particle size of less than 420microns. The malic acid encapsulation matrix is stored in air tightcontainers with low humidity below 35° C.

1. A confectionery composition comprising: (a) a confectionery carrier;(b) at least one sweetening agent; and (c) casein phosphopeptide-calciumphosphate present in amounts of at least about 3% by weight of saidcomposition, wherein said composition is free of sodium bicarbonate. 2.The composition according to claim 1, wherein said composition comprisesa confectionery product selected from the group consisting of hardcandy, soft candy, center-fill candy, cotton candy, pressed tablets,lozenges, edible films, nougats, caramels, frappes and taffies.
 3. Thecomposition according to claim 2, wherein said confectionery productcomprises a confectionery region and a coating region.
 4. Thecomposition according to claim 3, wherein said caseinphosphopeptide-calcium phosphate is located in a region selected fromthe group consisting of said confectionery region, said coating regionand combinations thereof.
 5. The composition according to claim 2,wherein said confectionery product comprises a center-fill candy, saidcenter-fill candy comprising a center-fill region and a confectioneryregion at least partially surrounding said center-fill region.
 6. Thecomposition according to claim 5, wherein said caseinphosphopeptide-calcium phosphate is located in a region selected fromthe group consisting of said confectionery region, said center-fillregion and combinations thereof.
 7. The composition according to claim1, wherein said casein phosphopeptide-calcium phosphate is encapsulated.8. The composition according to claim 1, wherein said caseinphosphopeptide-calcium phosphate comprises a mixture of said caseinphosphopeptide-calcium phosphate in an encapsulated form and said caseinphosphopeptide-calcium phosphate in an unencapsulated form.
 9. Thecomposition according to claim 5, wherein said caseinphosphopeptide-calcium phosphate is encapsulated, said encapsulatedcasein phosphopeptide-calcium phosphate being located in at least one ofsaid regions.
 10. The composition according to claim 1, wherein saidcomposition comprises a confectionery product comprising about 54 mg ofsaid casein phosphopeptide-calcium phosphate.
 11. The compositionaccording to claim 1, wherein said at least one sweetening agentcomprises at least one sugarless sweetening agent.
 12. The compositionaccording to claim 1, further comprising at least one flavor.
 13. Aconfectionery composition comprising: (a) a confectionery carrier; (b)at least one sweetening agent; and (c) casein phosphopeptide-calciumphosphate present in amounts of at least about 3% by weight of saidcomposition, wherein said composition is free of mineral filler.
 14. Thecomposition according to claim 13, wherein said composition comprises aconfectionery product selected from the group consisting of hard candy,soft candy, center-fill candy, cotton candy, pressed tablets, lozenges,edible films, nougats, caramels, frappes and taffies.
 15. Thecomposition according to claim 14, wherein said confectionery productcomprises a confectionery region and a coating region and said caseinphosphopeptide-calcium phosphate is located in a region selected fromthe group consisting of said confectionery region, said coating regionand combinations thereof.
 16. The composition according to claim 14,wherein said confectionery product comprises a center-fill candy, saidcenter-fill candy comprising a center-fill region and a confectioneryregion at least partially surrounding said center-fill region.
 17. Thecomposition according to claim 16, wherein said caseinphosphopeptide-calcium phosphate is located in a region selected fromthe group consisting of said confectionery region, said center-fillregion and combinations thereof.
 18. The composition according to claim13, wherein said casein phosphopeptide-calcium phosphate isencapsulated.
 19. The composition according to claim 13, wherein saidcomposition comprises a confectionery product comprising about 54 mg ofsaid casein phosphopeptide-calcium phosphate.
 20. A confectionerycomposition comprising: (a) a confectionery carrier; (b) at least onesweetening agent; and (c) an anticaries agent consisting essentially ofcasein phosphopeptide-calcium phosphate present in amounts of at leastabout 3% by weight of said composition.
 21. The composition according toclaim 20, wherein said composition comprises a confectionery productselected from the group consisting of hard candy, soft candy,center-fill candy, cotton candy, pressed tablets, lozenges, ediblefilms, nougats, caramels, frappes and taffies.
 22. The compositionaccording to claim 21, wherein said confectionery product comprises aconfectionery region and a coating region and said caseinphosphopeptide-calcium phosphate is located in a region selected fromthe group consisting of said confectionery region, said coating regionand combinations thereof.
 23. The composition according to claim 21,wherein said confectionery product comprises a center-fill candy, saidcenter-fill candy comprising a center-fill region and a confectioneryregion at least partially surrounding said center-fill region.
 24. Thecomposition according to claim 23, wherein said caseinphosphopeptide-calcium phosphate is located in a region selected fromthe group consisting of said confectionery region, said center-fillregion and combinations thereof.
 25. The composition according to claim20, wherein said casein phosphopeptide-calcium phosphate isencapsulated.
 26. The composition according to claim 20, wherein saidcomposition comprises a confectionery product comprising about 54 mg ofsaid casein phosphopeptide-calcium phosphate.
 27. A confectionerycomposition consisting essentially of: (a) a confectionery carrier; (b)at least one sweetening agent; (c) casein phosphopeptide-calciumphosphate present in amounts of at least about 3% by weight of saidcomposition; (d) at least one flavor; and (e) at least one coloringagent.
 28. The composition according to claim 27, wherein saidcomposition comprises a confectionery product selected from the groupconsisting of hard candy, soft candy, center-fill candy, cotton candy,pressed tablets, lozenges, edible films, nougats, caramels, frappes andtaffies.
 29. The composition according to claim 28, wherein saidconfectionery product comprises a confectionery region and a coatingregion and said casein phosphopeptide-calcium phosphate is located in aregion selected from the group consisting of said confectionery region,said coating region and combinations thereof.
 30. The compositionaccording to claim 28, wherein said confectionery product comprises acenter-fill candy, said center-fill candy comprising a center-fillregion and a confectionery region at least partially surrounding saidcenter-fill region.
 31. The composition according to claim 30, whereinsaid casein phosphopeptide-calcium phosphate is located in a regionselected from the group consisting of said confectionery region, saidcenter-fill region and combinations thereof.
 32. The compositionaccording to claim 27, wherein said casein phosphopeptide-calciumphosphate is encapsulated.